Summary

Ingredients

• 700 g dandelion, nettle, daisy, fennel / radish reen, sorrel, wild arlic, chard etc.)
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• some salt and pepper
• 1 medium lemon (s), (for garnish)
• 1 liter water, salted, boiling
• Water, (ice water)
• 200 g feta cheese, cut into cubes

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Instructions

1. Wash the herbs very thoroughly and drain them in a colander.
2. Now blanch the carefully selected herbs in the salted water for about 1 minute, dip them directly into the ice water with a slotted spoon and let them drain in a sieve.
3. Attention! Fennel green does not have to be blanched!
4. Now put the lukewarm vegetables directly on a plate / or. Place in portions on a plate, sprinkle with salt and pepper, spread the feta cheese on top and then drizzle with the olive oil / lemon juice.
5. White bread goes very well with it!